Monster Peanut Butter-Cheesecake Sandwich Cookies with Chocolate Drizzle

Name: Monster Peanut Butter-Cheesecake Sandwich Cookies with Chocolate Drizzle
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 10 sandwich cookies
Ingredients: For the peanut butter sandwich cookie dough:; 1½ cups unsalted butter; 1½ cups sugar; 1½ cups peanut butter; 2 large eggs; 2 teaspoons pure vanilla extract; 3¾ cups all-purpose flour; 1½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; For the peanut butter cheesecake filling:; 1 package cream cheese; ½ cup peanut butter; 1 cup sugar; 2 teaspoons pure vanilla extract; For the chocolate drizzle:; ½ cup semisweet chocolate chips; 2 to 3 tablespoons heavy cream*

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5.0

39 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Total Time
50 mins
Servings
10 sandwich cookies
Course
Dessert
Cuisine
American

Monster Peanut Butter-Cheesecake Sandwich Cookies with Chocolate Drizzle

Soren Pugh

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Scrumptious Monster Peanut Butter Sandwich Cookies filled with Peanut Butter Cheesecake and drizzled atop with Chocolate.

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Ingredients

Servings

For the peanut butter sandwich cookie dough:
1½ cups unsalted butter softened, 3 sticks
1½ cups sugar
1½ cups peanut butter creamy
2 large eggs at room temperature
2 teaspoons pure vanilla extract
3¾ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
For the peanut butter cheesecake filling:
1 package cream cheese at room temperature, 8 oz
½ cup peanut butter
1 cup sugar
2 teaspoons pure vanilla extract
For the chocolate drizzle:
½ cup semisweet chocolate chips
2 to 3 tablespoons heavy cream*

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Instructions

To prepare the dough: In a stand mixer with a paddle attachment, cream the butter and sugar together at medium speed until fluffy. Add the peanut butter, eggs, and vanilla. Beat just until combined (1-2 minutes).
In a large bowl, sift and combine the flour, baking powder, baking soda, and salt. Slowly add to the peanut butter mixture, beating at low speed until well incorporated.
Refrigerate cookie dough for about 30 to 60 minutes to firm up.
Meanwhile, prepare the filling by blending its ingredients in a mixer until smooth. Cover and refrigerate.
Preheat oven to 375 degrees F (about 190° C). Line 2 to 3 large baking sheets with parchment paper or silpat, and set aside.
Using an ice cream scooper, scoop about 20 cookies and place onto the lined baking sheets (about 2-inch apart from each other) and press the top of each cookie with the palm of your hand to flatten.
Bake for 13 -15 minutes. Place baking sheet on a rack and let cookies cool enough to handle without breaking apart. Place 10 cookies face down and top each one with 2 to 3 tablespoons of the peanut butter cheesecake filling. Top each cookie with another cookie to form a sandwich. Set aside.
Make the chocolate drizzle: Microwave both the chocolate chips and heavy cream in a microwave-safe bowl at medium power (50%) for about 60 to 90 seconds and stir well. If necessary, heat again at 15-30 second intervals until chocolate is melted and smooth. Using a fork, drizzle melted chocolate over the sandwich cookies. Let drizzle set and enjoy!